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Thin-film solar cells consist of several layers. The interfaces between these layers can provide critical recombination paths and consequently play a vital role in the efficiency of the solar cell. One of the main challenges for polycrystalline semiconductor absorber materials is the absorber-buffer interface. The Cu(In,Ga)Se2 system is particularly interesting in this context, since Cu-rich absorbers are dominated by recombination at the interface, while Cu-poor ones are not. This paper unveils the root cause of the challenge in the interface of Cu-rich solar cells in terms of a Se-related defect with an activation energy of 200±20meV. This defect causes interface recombination and is responsible for the deficiency of open-circuit voltage in Cu-rich cells. Moreover, this paper demonstrates that the origin of this defect is due to the etching step necessary to remove secondary phases. Postdeposition surface treatments or modified buffer layers are shown to passivate this defect, to reduce interface recombination, and to increase the efficiency.

Experiments were conducted for the quality evaluation of developed gluten-free protein enriched pasta. The pasta was formulated by taking a different proportion of Pregelatinized broken basmati Rice Flour, freeze-dried Carrot Pomace, and Groundnut Meal in the ratios of T1 (100:0:0::PRF:CP:GM), T2 (97:1:2::PRF:CP:GM), T3 (94:2:4), T4 (91:3:6), T5 (88:4:8), T6 (85:5:10), T7 (82:6:12), and T8 (79:7:14) respectively. Pre-gelatinized broken basmati rice flour (T1) was considered as the control pasta. Each pasta sample after drying was packaged in polypropylene bags and stored for 3 months at ambient conditions (28±2°C). Results revealed that the Lightness (L*) value of gluten-free protein enriched pasta decreased, while a* and b* values increased with the increase in the incorporation level of freeze-dried carrot pomace and groundnut meal to broken basmati rice flour. Also, water activity, bulk density, swelling power (g g-1), water absorption index (g g-1), and cooking time were greatly influenced by the increased incorporation level. There was a significant decrease in cooking time and smoothness of gluten-free protein enriched pasta because of fibre addition. On the other hand, incorporation resulted in little clumpiness and disintegration. [ABSTRACT FROM AUTHOR]

Skin cancer represents the most common malignancy worldwide and it is imperative that we develop strategies to ensure safe and sustained delivery of cancer care which are resilient to the ongoing impact of COVID-19. This study prospectively evaluates the COVID-19 related patient risk and skin cancer management at a single tertiary referral centre, which rapidly implemented national COVID-19 safety guidelines. A prospective cohort study was performed in all patients who underwent surgery for elective skin cancer service management, during the UK COVID-19 pandemic peak (April–May 2020). 'Real-time' 30-day hospital database deceased data were collected. Random selection was undertaken for patients who either underwent operative (surgery group) management or remained on the waiting list (control group); these groups were also prospectively followed-up within a controlled cohort study design and telephoned at the end of June 2020 for the control group or 30 days post-operatively. Of the 767 patients who had operations, there were no COVID-19 related deaths. Both the surgery (n = 384) and control (n = 100) groups were matched for age, sex, ethnicity, BMI, presence of comorbidities, smoking and positive COVID-19 contact. There were no differences in post-operative versus any symptom development (1.3%, 5/384 vs. 4%, 4/100, p = 0.093), or proportion of positive tests (8.6%, 33/384 vs. 8%, 8/100; p = 0.849), between the surgery and control groups. These data support continued and safe service provision, and no increased risk to skin cancer patients who require surgical management, which is vital for continuation of cancer treatment in the context of a pandemic. II. [ABSTRACT FROM AUTHOR]